Best Homemade Flour Tortillas

Combine flour, salt, and baking powder in a medium-size bowl. Mix dry ingredients thoroughly using a sturdy spatula or spoon. Create a well in the center, add oil and water, then mix until a shaggy dough forms. Knead for 1-2 minutes on a floured surface until smooth. Proceed with division and resting steps.

Add flour, salt, and baking powder to the bowl of a stand mixer fitted with the dough hook. Combine dry ingredients thoroughly. Add oil and water while mixing at medium speed until dough forms into a ball, then reduce speed and mix until smooth. Proceed with division and resting steps.

Transfer dough to a floured work surface and divide into 16 portions. Coat each piece with flour, form into balls, and flatten slightly. Cover with a clean kitchen towel and rest for 15 minutes to 2 hours.

Heat a large pan over medium heat. Roll each dough ball into a 6-7 inch circle on a floured surface. Place one circle in the pan and cook for 45 seconds to 1 minute, flipping when bubbles and pale brown spots appear. Cook the other side for 15-20 seconds. Adjust heat as needed.

Remove cooked tortillas from the pan, stack in a container or zippered bag, and cover to keep soft. Store at room temperature for 24 hours, refrigerate for up to 1 week, or freeze with parchment paper between tortillas.